Objectifs du programme

The Professional Bread Making program aims to train students so that they may practice the occupation of baker.

Bakers work in the food services sector. They practice their profession mainly in retail bakeries and, more specifically, in artisanal bakeries. Some may work in semi-industrial and industrial bakeries, in the tourism and hospitality sector, as well as in other institutions.

As part of their job, bakers make different products from recipes and production sheets. They do so using ingredients, equipment, tools and accessories found in bakeries.

As part of their duties, these workers make different types of products such as yeast breads, sourdough or fermented breads, specialty breads, sweet breads and brioches, and viennoiseries.

To make their products, bakers apply various techniques specific to the bread-making process, which include recipe calculation, ingredient preparation, mixing, kneading, rising, cutting, rounding, shaping, fermentation control, baking, quality control and maintenance of their work area.

Their job also entails complying with hygiene, sanitation and safety workplace regulations.

Contenu du programme

Code Énoncé de la compétence Heures Unités
900-831 The Occupation and the Training Process 15 1
900-842 Workplace Hygiene, Cleanliness and Safety 30 2
900-853 Quality Control of Ingredients and Baked Goods 45 3
900-863 Planning Production of Baked Goods 45 3
900-874 Preparation and Kneading of Doughs 60 4
900-886 Yeast Breads 90 6
900-893 Sweet Breads and Brioches without Fillings 45 3
900-903 Pre-ferments 45 3
900-916 Sourdough or Fermented Breads 90 6
900-927 Specialty Breads 105 7
900-937 Viennoiseries 105 7
900-948 Entering the Workforce 120 8
795 53

Conditions d'admission et préalables

To be eligible for admission to this program, candidates must meet one of the following requirements:

Persons holding an Secondary School Diploma (SSD) or its recognized equivalent, for example, an Attestation of Equivalence of Secondary Studies, or a post-secondary diploma such as the Diploma of College Studies or a Bachelor’s degree
Persons who are at least 16 years of age on September 30 of the school year in which their training is to begin and have earned the Secondary III credits in language of instruction, second language and mathematics in the programs of study established by the Minister, or have been granted recognition of equivalent learning
Persons who are at least 18 years of age upon entry into the program and have the following functional prerequisites: the successful completion of the General Development Test (see the following table), or have been granted recognition for equivalent learning

Specific conditions:
Persons who are at least 16 years of age on September 30 of the school year in which their vocational training is to begin in a specific program of study, who hold a Training Certificate for a Semiskilled Trade (TCST), and who earned the required credits in language of instruction, second language and mathematics in Secondary Cycle One in general education in the youth sector or in Secondary II in general education in the adult sector
Persons who are at least 15 years of age on September 30 of the current school year, who have attained vocational maturity and who have earned their Secondary II credits in language of instruction, second language and mathematics are eligible for admission to a pilot project for concurrent admission. By means of concurrent admission with an integrated schedule, they will continue their vocational training and their general education in the youth sector to complete the Secondary III prerequisites they need to obtain their vocational training diploma. Authorization by the Ministère is required for the concurrent admission of a student in Secondary III

Préalables fonctionnels

A person who has reached the age of 18 can be admitted to a program of study leading to a Diploma of vocational studies (DVS) based on functional prerequisites. These prerequisites, in place for those aged at least 18 years at the start date declared for the vocational training program, are: successful completion of the general development test (GDT) and obtaining and passing the tests relative to the specific prerequisites in the language of instruction and mathematics, if applicable.

This table indicates the new course codes for common core basic education (CCBE) and diversified basic education (DBE) required for the specific prerequisites in language of instruction and mathematics for the targeted program of study. In the cases where the new course codes for the CCBE and the DBE are in progressive implementation, the old codes are indicated in parenthesis and are still valid. The equivalent course codes in basic education in the youth sector are also indicated in the table. When a DVS does not require any specific prerequisites in language of instruction or in mathematics, a (-) will be displayed in the appropriate field. Please note that the functional prerequisites do not apply to attestation of vocational specialty (AVS) programs.

Préalables spécifiques

Langue d'enseignementLangue secondeMathématique

Organismes scolaires offrant le programme

Horaire :


Places disponibles
Admission sur liste d'attente
Cours complet
Lester-B.-Pearson SB
Centre de formation professionnelle Groupe État J/S Date de début
Pearson Adult and Career Centre BMFEB23 J À déterminer


Les boulangères et les boulangers confectionnent des pains, des viennoiseries et d’autres produits de boulangerie. Ils préparent les ferments et les levains, pétrissent la pâte, la façonnent et la cuisent. Suivant la taille de la boulangerie, ils peuvent avoir comme tâche d’assurer le service à la clientèle et de commander les matières premières. Le travail de boulanger est exigeant, mais gratifiant. Il convient aux personnes dotées d’une bonne endurance physique et capables de se lever très tôt. Un emploi à titre de boulanger réclame également créativité, goût, odorat et minutie.

Formation(s) connexe(s)

Boucherie de détail

Salaire moyen

Boulanger — 14,50 $

Appellation(s) d'emploi